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This entry was posted on August 12, 2011 by Brian Larkowski.
6 skinless chicken drumsticks 6 skinless chicken thighs½ tsp salt ¼ tsp pepper 2 Tbsp fresh marjoram leaves, divided1 Tbsp vegetable oil 3 Tbsp lime juice 1 cup chopped onion ½ cup chopped red bell pepper 2 garlic cloves, minced 1 tsp ground turmeric ¾ tsp ground cumin 1½ cups arborio rice ½ cup diced ham 2¼ cups chicken broth 1 (14½-oz) can diced tomatoes, undrained ½ cup frozen petite green peas, thawed 1 (20-oz) can pineapple chunks, drained
Preparation: Serves 6Season chicken with salt, pepper and 1 tablespoon of the marjoram. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1 tablespoon marjoram, turmeric and cumin, and cook 1 minute, stirring constantly. Stir in rice and ham; cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil.
Press chicken into the rice mixture. Cover, reduce heat to medium, and simmer 18 minutes or until liquid is almost absorbed. Stir in peas and pineapple chunks; cover and cook 3 minutes. Remove from heat; let stand, uncovered, 5 minutes.
This entry was posted in Recipes on August 12, 2011 by Brian Larkowski.
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